Sunday, 26 February 2012

Eccles cake




I buy so many food magazines every month that, to save myself from being buried under piles of paper, I tear out the recipes that I might make and then pass the magazine on to the CCM (Caked Crusader’s Ma).


This recipe was one that caught my eye and I tore it out. However, I didn’t tear out the full page photo of it as I’m trying to keep my recipe files as compact as possible and the little photo on the recipe page was adequate.


When I went round to visit the CCM she presented me with the full page picture. The conversation then followed thus:

Me: oh, I don’t need that – I tore the recipe out.
CCM: I know, but I thought you might like this visual aide.
Me: Not really. I will make it at some point.
CCM: Why not next week?
Me: Are you trying to subtly hint that you want this cake?
CCM: I wasn’t aware I was being subtle.


So, here’s the cake! It’s a modern take on the traditional Eccles cake
but, whereas the Eccles cake encloses the fruit in an individual pastry pasty, here the filling is in a sponge cake.


I loved the spiced fruit filling and also that the sponge contains apples. It’s a lovely concoction of warming flavours and textures. The restrained amount of white glace icing on top is a perfect addition!


On a different note, the CCB (Caked Crusader’s Brother) bought me a present this week:


Now normally, I wouldn’t be pleased to be gifted a tube of toothpaste; I would think they were trying to tell me something but this is cupcake flavoured toothpaste and it tastes just like vanilla buttercream – it is delicious. I will hold off worrying until he presents me with a can of cupcake deodorant!


Ingredients

For the filling:

1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ teaspoon freshly grated nutmeg
30g unsalted butter, melted
2 tablespoons light brown sugar
50g currants
85g raisins
85g sultanas
Dash of lemon juice

For the cake:

2 medium sized eating apples peeled, cored and diced into small pieces (I used pink lady apples)
250g unsalted butter, at room temperature
250g light brown sugar
2 teaspoons vanilla extract
4 eggs
100g plain flour
250g self raising flour
100g buttermilk

To decorate:

100g icing sugar
Enough water to make a runny but thick glaze

Method

Start by making the filling: place all the ingredients in a bowl and mix until the spices, sugar and butter have coated all the fruit. Put to one side.

Preheat the oven to 160°C/fan oven 140°C/320°F/gas mark 3.

Line a 20cm round springform tin with baking paper.

Peel, core and chop the apple into small pieces (about 1cm square max) and put in a bowl of cold water with a dash of lemon juice. This will stop the apple browning.

Place the butter, sugar and vanilla in a bowl and beat together until creamy and pale. Take your time over this stage as this really is the key to making a nice light sponge. The mix will never turn as pale and fluffy as when you use caster sugar, but you will notice it turn paler as you beat.

Beat in the eggs, one at a time. If it looks like the batter might curdle add some of the flour.

Fold in the flours and the buttermilk.

Drain the apple and carefully stir into the batter.

Spoon a generous half of the batter into the prepared cake tin.

Level the surface and spoon in the filling – taking care to leave an inch free around the edge. This is to stop the filling leaking out and burning while cooking, it also means that the cake will hold together better when you cut it.

Spoon the remaining cake batter on top of the filling and level out making sure that you go right to the edge of the tin.

Bake for approximately 1 hour 20 minutes or until a skewer inserted into the cake comes out clean.

Leave to cool, on a wire rack, in the tin. The cake will store overnight in an airtight container.

On the day of serving the cake take it from the tin and place on the serving plate you have chosen.

Now make the glaze to top the cake: place the icing sugar in a bowl and beat in water, a teaspoon at a time.

When you have a runny – but not watery – white icing drizzle it over the cake and leave to set.

Bask in the glory of the wonderful thing you have created.

Eat.

22 comments:

Jo said...

Cupcake flavour toothpaste?! Well that's definitely the strangest thing I've heard this week!

This cake sounds great. The fruit filling running through the centre looks absolutely delicious.

Rachael said...

This looks delicious! I'm a fan of anything enclosed in cake! I love the idea of the toothpaste, not sure if I could handle it first thing in a morning though!

Lucy said...

This cake looks delicious, love the twist on a classic. Have seen it on two blogs today now - must be a sign! That toothpaste looks great, I've never seen anything like it before!

Maria♥ said...

Taking out the recipes that catch your eye is a damn fine idea. I have 3 food magazines that come every month!

This cake looks lovely, love the fruit centered filling.

Maria
x

Kelly Buhler said...

oh man I want some cupcake toothpaste!

James Brewer said...

I want that toothpase - genius idea.

The cake is a brilliant idea, especially if you dont tell anyone what is in the middle.

Anne Essex said...

Oh my goodness that cake looks amazing. I hope it tasted yummy too.

Nom! The Indulgent Baking Blog said...

I need that toothpaste in my life!! Love the twist in the cake too looks delish as always!!!

Nom! Xx

Soo said...

That cake looks gorgeous.

Cupcake toothpaste! What a great time to be alive.

Judy said...

I really love this recipe, it looks totally amazing. I will be making it soon.

beti said...

I'm glad that she wasn't subtle at all and that you decided to make it, it really looks delicious and btw that I would have eaten the whole tube of toothpaste

Gloria said...

wow! amazing!!!! my tipe of cake!! really!

Kezia said...

That looks amazing! Eccles cake is my Grandmas favourite and as her birthday is coming up I now know just what to make for her!

Clare said...

That cake looks so good! I'm not usually into fruity cakes but that looks so nice in the middle of all the sponge. Yum! I wouldn't mind a slice of that :-)

Maggie said...

This cake too caught my eye, it is a brilliant idea and looks delicious. The cupcake flavour toothpaste is a very strange idea but very funny too.

Lottie @ Lottiesworldofcakes said...

That toothpaste sounds amazing! The cakes looks great too! I have never tried Eccles cake.

Choclette said...

Ooh how wonderful. I've a jar of chocolate mincemeat in the cupboard - I'm very tempted!

Lauralovescakes said...

As Eccles cakes are generally known to be individual cakes, does that mean we get one of these each...or is that wishful thinking??? :-)

sensibilia said...

Oh, that looks seriously yummy. The traditional Eccles cake is too dry for my liking, being made of pastry.

Cup cake toothpaste? You must be joking. I already clean my teeth three times over twice a day (first with the electric toothbrush, then floss, then a normal brush to finish off). Sweet toothpaste would make me feel I had eaten something bad for my teeth, and there I would go cleaning them all over again.

But it's sweet that your brother thought of it. Sounds like a nice sort of brother to have.

fallen from flavour said...

i don't like eccles cake but yours looks amazing. i just love the idea of cupcake-flavoured toothpaste - it would certainly get me brushing my teeth more than twice a day!

Jesica @ Pencil Kitchen said...

I have wikipedia'd different types of traditional cakes before. I would never have imagined someone would actually make this! It looks gorgeous. more gorgeous than the one on wikipedia haha... and the toothpaste is rather scary to me...

Cakelaw said...

I think this would be nicer than the traditional Eccles cake.